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      • Multiplier Event 2015
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    • Governance in Agribusiness
    • Erasmus+ Strategic Partnership
    • Mobilizing Agro-Food Expertise
    • Intensive Study Programme (ISP)
    1. MAFE
    2. Materials
    3. ISP 2015

    ISP 2015 Materials

    • Intro Philipp.pdf148 K
    • EUVision ISP - 2015-03-05 V4.pdf772 K
    • Slaughter without prestunning 2015.pdf47 K
    • SRUC - 1.2 - Farming.pdf1.48 M
    • SRUC - 1.3 - Processing.pdf1.64 M
    • Lesson 1.4 Retailers Consumers and the Big Picture.pdf577 K
    • Lesson 1.6 Food Safety and Food Quality WU.pdf635 K
    • Schautschick Standards 01.pdf1.10 M
    • Lesson 2.4. Food and Health 01.pdf368 K
    • Lesson 3.1. Food Retail Structure 01.pdf482 K
    • SRUC - 2.5 - Environment 01.pdf1.34 M
    • SRUC - 2.6 - Short supply chains 01.pdf776 K
    • ISP 3 price-post 01.pdf758 K
    • Lesson 3.1. Food Retail Structure WU 01.pdf581 K

    Link to recorded lessons

    Here you can watch our lessons online:
    TUM Mediasite

    • ISP 4 retail upload 02.pdf0.91 M
    • SLIDE CARLO ISP 1 02.pdf207 K
    • SLIDE CARLO ISP 2 02.pdf181 K
    • SLIDE CARLO ISP 3 02.pdf162 K
    • SLIDE CARLO ISP 4 02.pdf224 K
    • SLIDE CARLO ISP 5 02.pdf129 K
    -

    Erasmus+ Strategic Partnership

    Prof. Dr. Luisa Menapace
    luisa.menapace[at]tum.de

    Representative:
    Dr. Hannes Lang
    hannes.lang[at]tum.de

    Alte Akademie 12
    85354 Freising

    Tel.: +49.8161.71.2283
    Fax: +49.8161.71.3030

    Dieses Projekt wurde mit Unterstützung der Europäischen Kommission finanziert. Die Verantwortung für den Inhalt dieser Veröffentlichung trägt allein der Verfasser; weder die Kommission noch die NA DAAD haftet für die weitere Verwendung der darin enthaltenen Angaben.

    The creation of these resources has been (partially) funded by the ERASMUS+ grant program of the European Union under grant no. 2014-1-DE01-KA203-00628. Neither the European Commission nor the project's national funding agency DAAD are responsible for the content or liable for any losses or damage resulting of the use of these resources.

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